Tomatoes Stuffed with Brown Rice and Feta
Ingredients
- 1 tbsp. plus 1⁄3 cup extra-virgin olive oil
- 6 large firm beefsteak tomatoes
- Kosher salt, to taste
- 2 1⁄2 cups cooked, cooled Short-Grain Brown Rice
- 1 1⁄2 cups roughly chopped flat-leaf parsley leaves
- 3⁄4 cup crumbled feta
- 1⁄2 cup plus 2 tbsp. chopped fresh mint
- 3 cloves garlic, finely chopped
- Freshly ground black pepper, to taste
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